Chocolate & Caramel Mousse Cake with Coffee Caramel Glaze - Keto, Low Carb, Gluten Free, Sugar Free

Keto Chocolate & Caramel Mousse Cake with Coffee Caramel Glaze / Low Carb / Gluten Free / Sugar Free

Published on Aug 5, 2018

 

Chocolate & Caramel Mousse Cake with Coffee Caramel Glaze - Keto, Low Carb, Gluten Free, Sugar Free

CHOCOLATE & CARAMEL MOUSSE CAKE WITH COFFEE CARAMEL GLAZE – Keto, Low Carb, Gluten Free, Sugar Free

With layers of sponge, chocolate mousse, caramel mousse, another sponge, and coffee caramel glaze, this cake will be a hit at any occasion 🙂

A little rant(?): The last three dessert recipes that I posted were mostly no bake (except for the base) because I was kind of sick of baked desserts… Also, I kind of took a break from blogging, which was back in May. That was mainly because there were changes in my life and I thought I wouldn’t have time to continue blogging (see this post), and also I wanted to eat more properly rather than eating treats (my regular meals are pretty simple). However, even when I was taking a break, I was still thinking about new recipes. Now that I got used to those changes in my life, I’ve decided to blog again, probably at a much slower pace than before. To be honest, even though I started blogging only 16 months ago, I thought about quitting so many times… When I took a break from blogging as I mentioned above, I kind of thought about quitting for good. You need to put so much effort, time, and money into recipe development, but sometimes you may get no reactions, or receive bad reviews or simply just “ewww”. I understand that everyone’s taste bud is different, and even though I don’t get no-so-good reviews a lot, I’m used to them now, but sometimes getting no reactions or some complaints still make me want to quit. However, I decided to blog again two months after because after all I love developing creative recipes that other low carb bloggers haven’t done, even though mine are different and don’t appeal to many people. Because I’m Japanese, my knowledge on the dishes in the US or other countries is limited, so I’m just doing what I can. Anyway, the rant’s over! However, the conditions of my father with Alzheimer’s disease got so bad last week… He got fever, which happens a lot, but this time he had trouble breathing and has been wearing an oxygen mask. He’s not really conscious… His eyes are half open but are filled with eye mucus, and the pupils are not really moving… Still responding a bit to what I’m saying, but it’s not like it used be…

Chocolate & Caramel Mousse Cake - Keto, Low Carb, Gluten Free, Sugar Free

Anyway, this chocolate and coffee mousse cake. It looks like Gâteau Saint-Marc (a famous French cake), but is different. I know about Gâteau Saint-Marc, but have no idea how to make it. I didn’t mean to make this cake look like Gâteau Saint-Marc but ended up looking like it…

Because the two layers of mousse are sandwiched between the thin sponges, I fold parchment paper to the size of the top of my loaf pan and then fold again, sharing one of the longer lines, place the parchment paper on a baking sheet and pour the batter within the folded lines. When the sponge is cooled, I cut to the size of the top and the bottom of my loaf pan. This whole process has to be done very carefully because the sponge may stick to the loaf pan, or a cooling rack.

Making sponge layers may be a bit of work, but the other steps are pretty simple, I think. Chilling is the hardest part! :p

Chocolate & Caramel Mousse Cake with Coffee Caramel Glaze - Keto, Low Carb, Gluten Free, Sugar Free Chocolate & Caramel Mousse Cake with Coffee Caramel Glaze - Keto, Low Carb, Gluten Free, Sugar Free Chocolate & Caramel Mousse Cake with Coffee Caramel Glaze - Keto, Low Carb, Gluten Free, Sugar Free

 

 

 

 

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Chocolate & Caramel Mousse Cake with Coffee Caramel Glaze - Keto, Low Carb, Gluten Free, Sugar Free
4.67 from 3 votes
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Chocolate & Caramel Mousse Cake with Coffee Caramel Glaze / Keto / Low Carb / Gluten Free / Sugar Free

Prep Time 20 minutes
Cook Time 18 minutes
Chilling Time 4 hours
Total Time 4 hours 38 minutes
Servings 8 slices
Calories 310 kcal
Author Miyuki

Ingredients

Sponge

  • 1/2 cup Almond Flour (50 g: I always measure by weight.)
  • 1 tsp Stevia Powder
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Alminum-Free Baking Powder
  • 1 Egg
  • 1 oz Melted Unsalted Butter (28 g)
  • 1 tsp Vanilla Extract

Caramel Mousse

  • 1.5 tbsp Unsalted Butter (20 g)
  • 1/3 cup Confectioners Swerve (45 g)
  • 1/2 cup Heavy Cream (120 cc)
  • 1/8 tsp Xanthan Gum
  • 1.5 tbsp Water
  • 1.5 tsp Gelatin
  • 1.5 tbsp Boiling Water
  • 1/3 cup Heavy Cream (80 cc)
  • A Pinch Salt

Chocolate Mousse

  • 1.5 tbsp Water
  • 1.5 tsp Gelatin
  • 2 tbsp Boiling Water
  • 3/4 cup Heavy Cream (180 cc)
  • 4.5 tbsp Unsweetened Cocoa Powder
  • 3/4 tbsp Stevia Powder (Adjust to your liking)
  • 1 tsp Vanilla Extract

Coffee Caramel Glaze

  • Remaining Caramel Sauce
  • 2 tsp Strong Coffee (Adjust to your liking)

Instructions

Sponge (See the YouTube video above)

  1. Preheat the oven to 180 C / 350 F. Fold parchment paper to the size of the top (opening) of your loaf pan. Then fold again, sharing one of the longer lines (= 2 rectangles). (* I used an 8.5 x 3.6 inch (22 x 9 cm) pan, but an 8 x 4 inch (20 x 10 cm) pan also works.)

    Chocolate & Caramel Mousse Cake with Coffee Caramel Glaze - Keto, Low Carb, Gluten Free, Sugar Free
  2. In a bowl, add the almond flour, stevia powder, cinnamon and baking powder. Whisk well.
  3. In a different bowl, beat the egg for 2 minutes at high speed. Add the butter and vanilla and beat one more minute.
  4. Place the folded parchment paper on a baking sheet.
  5. Pour the batter within the folded lines and level out. (It's very thin.)

    Chocolate & Caramel Mousse Cake with Coffee Caramel Glaze - Keto, Low Carb, Gluten Free, Sugar Free
  6. Bake for about 10 minutes.
  7. Remove from the oven. Carefully invert on a cooling rack. Remove the parchment paper very carefully and let cool completely.

  8. When cooled, place a cutting board over the sponge and then invert. Carefully remove the cooling rack because the sponge may be sticking to the rack. Then cut the sponge to the size of the top and the bottom of your loaf pan.

    Chocolate & Caramel Mousse Cake with Coffee Caramel Glaze - Keto, Low Carb, Gluten Free, Sugar Free
  9. Line the loaf pan with parchment paper and place the bottom sponge, with the baked side facing up. Set aside. (Carefully wrap the other sponge in parchment paper and then in plastic wrap because the sponge may stick to the plastic wrap without parchment paper.)

Caramel Mousse

  1. In a saucepan over medium - low heat, combine the butter and Swerve. Bring to a boil, stir occasionally as needed and cook until browned (about 3 - 5 minutes). Turn off the heat.
  2. Add one tablespoon of the heavy cream. The mixture will rapidly bubble. When it ceases, add the remaining heavy cream. Stir over medium - low heat until it thickens.
  3. Turn off the heat and sprinkle with the xanthan gum. Whisk well to combine.
  4. Turn on the heat again and stir over medium - low heat for about 20 – 30 seconds or until it gets thicker.
  5. Let cool to body temperature.

  6. In a bowl, beat the heavy cream and salt until stiff peaks form.

  7. In a small bowl, soften the gelatin by soaking in the water for a couple of minutes. Add the boiling water and stir to dissolve the gelatin and set aside.
  8. Add 1/3 cup (80 g) of the caramel sauce to the whipped cream (* save the remaining caramel sauce for the glaze) and stir with a spatula. Add the gelatin mixture and stir.

  9. Pour over the bottom sponge in the loaf pan.
  10. Refrigerate for 2 hours.

Chocolate Mousse

  1. In a small bowl, soften the gelatin by soaking in the water for a couple of minutes. Add the boiling water and stir to dissolve the gelatin and set aside.
  2. In a separate large bowl, add the rest of the ingredients and beat until hard.

  3. Add the gelatin mixture and beat until combined.
  4. Remove the loaf pan from the fridge and spread the chocolate mousse over the caramel mousse.

  5. Place the other remaining sponge onto the chocolate mousse, with the baked side facing down.

  6. Refrigerate for 2 hours or until set.

Coffee Caramel Glaze

  1. (Reheat the remaining caramel sauce until creamy if necessary.) Add the coffee and mix well.

  2. Remove the loaf pan from the fridge. Invert onto a plate or a cutting board. Carefully remove the parchment paper.

  3. Spread the glaze on top.
  4. Slice and enjoy!

Recipe Notes

Keep refrigerated.

Per Serving (1/8):

Calories 310 kcal, Protein 4.2 g, Total Fat 38.7 g, Total Carbohydrate 4.4 g, Dietary Fiber 1.5 g, Sugar 2.2 g (I didn’t count Swerve as carbs as it doesn’t affect blood sugar levels.)

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8 Comments

  1. Zhour says:

    This looks so so yummy! I’m definitely going to try it.
    Thank you for this

    1. Keto Diet Channel says:

      Thank you for stopping by!
      I hope you’ll like it 🙂

  2. Samantha Lead says:

    I made this last week. It was so good! Thank you for sharing yummy recipes, always.

    1. Keto Diet Channel says:

      Thank you for your warm comment! I’m so glad you liked it.

  3. Joyce Venables says:

    Does this “caramel sauce” get hard as a rock I am having problems with recipes with caramel. They all get so hard. I do not use Swerve. I under Monk fruit sweetener. I changed from pure erythritol because of the “cool” aftertaste AND the hardening effect. This looks delicious and would certainly like to try it. Just not wanting to make another “dessert” to throw down the disposal 🙁

    1. Keto Diet Channel says:

      Hi Joyce, thanks for stopping by.
      This caramel sauce doesn’t get rock hard. It may crystalise as it cools down (you can rewarm it a bit to decrystalise or add a bit of heavy cream or water after all the steps) but doesn’t get rock hard. The glaze on top with a bit of coffee added stays soft (I don’t know if the word “soft” is correct here…) after long refrigeration. I always use SweetLeaf Stevia except when making caramel. I don’t like erythritol’s cooling effect either, but I buy “Confectioners” Swerve just to make caramel and I don’t taste that cool aftertaste.
      Does this answer your concern…?

  4. I watched the video like 10 times because I become obsessed with this recipe!

    1. Keto Diet Channel says:

      Thanks!

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